Chicken and Noodle Soup with Vegetables
-JUDI M. PHELPS 1 5-6 lb chicken OR 1 lb Chicken gizzards 2 lb Chicken backs and 1 lb Legs and thighs 3 qt Water 1 Onion stuck with 2 cloves 1 Leek 1 Carrot -- salt 10 Peppercorns
Ingredients
- 1lbchicken gizzards
- 2lbchicken backs and
- 1lblegs and thighs
- 3qt water
- 1onion stuck with 2 cloves
- 1leek
- 1carrot
- 1/2c onion -- finely chopped
Directions
- 1
PHELPS 1 5-6 lb chicken OR 1 lb Chicken gizzards 2 lb Chicken backs and 1 lb Legs and thighs 3 qt Water 1 Onion stuck with 2 cloves 1 Leek 1
- 2
Bring to a boil and skim off any scum that forms on top
- 3
Reduce the heat and simmer for 2 hours
- 4
Correct the seasoning
- 5
If you are using chicken parts, cook until they are tender 45 minutes to 1 hour
- 6
Remove the chicken, skim excess fat from the broth, and then remove the vegetables
- 7
If you are not serving the soup till the next day, it will be easier to remove the fat if the broth is cooled and then chilled.) Pour the br
- 8
Add the cut vegetables, the meat from the legs and thighs cut into small dice, and the gizzards thinly sliced